Creamy Seafood Stuffed Shells (Print View)

Tender shells stuffed with lobster, crab, and three cheeses in a velvety Parmesan cream sauce.

# What You’ll Need:

→ Seafood Filling

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→ Pasta & Sauce

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→ For Baking

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# Directions:

01 - Melt ½ tablespoon butter in a large skillet over medium heat. Add garlic and sauté 1 minute until fragrant. Stir in lobster and crab meat, cook 2-3 minutes until heated through. Remove from heat.
02 - Combine cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper in a large bowl. Mix until fully combined and creamy.
03 - Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
04 - Melt remaining 1 tablespoon butter in the skillet over medium heat. Stir in flour and cook 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper.
05 - Preheat oven to 375°F. Spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish. Stuff each shell generously with seafood filling and arrange in the dish. Pour remaining cheese sauce evenly over the shells.
06 - Cover with aluminum foil and bake 20 minutes. Remove foil and bake 10 minutes more, or until sauce is bubbly and top is golden.
07 - Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.

# Expert Advice:

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  • A decadent fusion of lobster and lump crab meat for a gourmet experience.
  • Generously filled jumbo shells that offer a satisfying, creamy bite.
  • A rich Parmesan Reggiano sauce that elevates the dish to restaurant quality.
  • Simple assembly that creates a stunning presentation for guests.
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  • Add chopped shrimp or scallops to the filling for extra seafood variety.
  • Use room temperature cream cheese to ensure a perfectly smooth and lump-free filling.
  • If the cheese sauce is too thick, whisk in a tablespoon of milk or cream at a time until you reach the desired consistency.
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